PREPARATION AND PROPERTIES OF ZERO TRANS SOYBEAN OIL MARGARINES

被引：12

作者：

LIST, GR

PELLOSO, T

ORTHOEFER, F

CHRYSAM, M

MOUNTS, TL

机构：

[1] NABISCO FOODS GRP,INDIANAPOLIS,IN 46268

[2] RICELAND FOODS INC,STUTTGART,AR 72160

[3] NABISCO FOOD GRP,E HANOVER,NJ 07936

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1995年 / 72卷 / 03期

关键词：

INTERESTERIFIED OIL; MARGARINE; OIL OFF TEST; PENETRATION; PILOT PLANT; SOLID FAT INDEX; SOYBEAN OIL; YIELD VALUES;

D O I：

10.1007/BF02541101

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Experimental margarines were prepared in the pilot plant from interesterified soybean oil-soybean trisaturate blends and compared to a product made from hydrogenated soybean oil. Penetration, yield values, and water/oil off-data were determined. Margarine prepared from an interesterified soy-soy trisaturate blend (80:20) tended to crystallize slowly after votation and resulted in a somewhat harder than desirable product. However, addition of 20% liquid soybean oil to the interesterified oil yielded a softer product. The experimental products showed excellent oil and water loss properties under accelerated storage conditions.

引用

页码：383 / 384

页数：2

共 6 条

[1]

AOCS, 2009, AM OIL CHEMISTSSOCIE, Vsixth

[2]

HAIGHTON AJ, 1976, J AM OIL CHEM SOC, V53, P397, DOI 10.1007/BF02605730

[3] THE MEASUREMENT OF THE HARDNESS OF MARGARINE AND FATS WITH CONE PENETROMETERS [J].